Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup tamarind pulp
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1 tbsp vegetable oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
3. Season salmon fillets with salt and pepper and place them on the baking sheet.
4. In a small saucepan, combine tamarind pulp, honey, soy sauce, garlic, ginger, and red pepper flakes. Whisk until well combined.
5. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat to low and let it simmer for 5 minutes or until the glaze thickens.
6. Brush the glaze over the salmon fillets, making sure they are evenly coated.
7. Bake the salmon for 12-15 minutes or until it is cooked through and flakes easily with a fork.
8. Remove from the oven and let it rest for 5 minutes.
9. Serve hot with additional glaze on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 3g
Cholesterol: 80mg
Sodium: 700mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugar: 17g
Protein: 30g
Substitutions for ingredients:
- Tamarind pulp can be substituted with tamarind concentrate or paste.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add some chopped cilantro or green onions on top for extra flavor.
- Use this glaze on other types of fish such as cod or halibut.
- Add some lime juice to the glaze for a citrusy twist.
Tips and tricks:
- Make sure to brush the glaze on the salmon fillets evenly to prevent burning.
- If the glaze is too thick, add a splash of water to thin it out.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa with some steamed vegetables on the side.
Garnishes:
Garnish with some chopped cilantro or green onions on top.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or broccoli.
- Steamed rice or quinoa.
- Garlic mashed potatoes.
Troubleshooting advice:
- If the glaze is too thin, let it simmer for a few more minutes until it thickens.
- If the salmon is not cooked through, bake for a few more minutes until it flakes easily with a fork.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator within 2 hours of cooking.
Food history:
Tamarind is a fruit that is native to Africa but is widely used in Asian and Latin American cuisine. It has a sweet and sour flavor and is often used in sauces and marinades.
Flavor profiles:
This recipe has a sweet and tangy flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve the salmon with a side of rice or quinoa and some steamed vegetables for a complete meal.
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